Gulab Jamun ,is one of the traditional desserts of India. It was a dessert made during the Mughal Era . The traditional Gulab jamun is made from Khoya, this is an easy milk powder and eggless version .
I am down with an ankle ligament tear , after falling down while walking . With Gods grace I am doing better . I will be sharing my whole experience in another blog post . So yeah I do have relatives coming up to visit me as I am advised to take bed rest .
My favourite aunt, Raziya Elama was visiting me today , and I am meeting her after a year or so . Hence I really wanted to make something for her , something that’s easy to make and doesn’t need too much stress to stand / walk and make , as I can’t walk or stand for long .
So gulab Jamun was the best idea. This one is easy one made with milk powder and all the other ingredients are easily available in your pantry always .
The basic point to note is dough has to be soft one and another thing is to fry in low heat. Today itself I had to make two times, as the first batch the dough was crumbly and hard . That dough’s pic and balls are what I have attached , Also I fried them in high flame I guess. And the final result was burned black beauties not cooked inside .
Then again I did a second batch made it to a soft dough like chappathi dough . Yes elastic dough , also gave little resting time make sure to cover while resting it . And then made balls , it was neat and no cracks or crumbles. Unfortunately I don’t have the pics of my second attempt . And I fried them in low heat and it turned out to be very soft and perfecty cooked inside.
I dint want to throw my first flop batch of black beauties , what I did was just boiled it in the syrup for it to cook inside . But actually the recipe is of just milk powder so it’s fine if not cooked inside .
I have had jamuns fried in ghee from Bangalore and trust me those were the best ones , I have had so far . Today these I just fried in normal oil only . So let’s get into the recipe , trust me if the dough is soft and jamuns cooked in low heat you get the perfect one. You might get around 20 small balls with this recipe .
- Milk powder- 1 cup
- Maida (flour)- 3 tbs
- Sooji (semolina) – 1 tbs fine powdered
- Baking powder-1 tsp
- Ghee-1.5 tbs or more to make soft
- Milk-4 tbs or more
- Oil to fry
- Sugar- 1 cup
- Water -1.5 cup
- Cardmom -3 nos
- Lemon juice -1 tsp
- Saffron- small pinch (optional)
- Rose water- 1 tsp (optional )
- Let’s make the sugar syrup first , in a pan add sugar and water and cardamom together and boil , once when boiled add in rose water and lemon juice (lemon juice is added for the sugar syrup not to crystallize )
- To make jamuns mix all the dry ingredients first,milkpowder, flour, semolina , baking powder to that add the ghee and just crumble the dough.
- Add in milk, one spoon at a time and knead the dough to a soft pilable one . You could add little more ghee if you feel the dough is hard .
- Make into balls and cover and allow it to rest some 5 min (this is optional but the jamun is much tastier like that )
- Fry the them in oil, make sure the fire is low and fry to golden colour .
- Soak them in the sugar syrup . And if you love it cold , chill it in fridge. If you love them warm then just have them with a scoop of vanilla ice cream.
For the Jamun